Simple version of donkey rolling
Overview
Time is too thin and the gaps between fingers are too wide. What cannot be grasped is the passage of time. But I still remember the heavy stone mill used to grind beans to make tofu in winter. In the summer, beans, wheat, rice and other whole grains were fried, ground into powder, and mixed with sugar. These were the snacks our mother prepared for us to satisfy our cravings. It can be eaten dry, soaked into batter, or steamed and dipped into glutinous rice dough. It's fragrant, sweet and glutinous, and your mouth is full of powder. Those are all happy memories from childhood. Nowadays, there is a wall-breaking food processor instead of a stone grinder. It is much easier to grind powder. I want to make a Chinese dessert for my children on the weekend. I only know the dialect name, but don’t know how to say it in Mandarin. I went to look for its name on the Internet, but unexpectedly it is similar to the famous Beijing snack Donkey Rolling, so let’s call it the simplified version of Donkey Rolling!
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Ingredients
Steps
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Wash and drain the dried soybeans, stir-fry until the skin cracks, and they are almost cooked. Take them out and let them cool.
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Place into a broken wall food processor.
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Use the inching function several times to grind the beans into powder.
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Polish to your preferred fineness and set aside.
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Add appropriate amount of warm water to the glutinous rice flour and mix into glutinous rice dough
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Divide into small portions and steam in a steamer
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Take a small portion and put it into a flat basin with a small amount of purified water and roll it into thin slices
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Take an appropriate amount of soy flour and mix it with soft white sugar, put in the rolled thin glutinous rice slices, and coat both sides with soy flour
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Roll it up and cut it into the size you like
